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Gluten Free Zucchini Bread Recipe


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     Gluten Free Zucchini Bread

Category   Desserts - Breads
Sub Category   Gluten-Free

3 C. Shredded Zucchini
1 2/3 c. sugar
2/3 c. vegetable oil
4 large eggs
3 c. Rice flour or chickpea flour
2 t. baking soda
1 t. salt
1 t. ground cinnamon
1/8 t. ground cloves
1/2 teaspoon baking powder
1/2 c. coarsely chopped nuts
1/2 c. rasins (if desired)

Move rack to low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8.5 x 4.5 or one 9 x 5 pan.
Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and rasins. Divide batter evenly between pans.
Bake 8 inch loaves 50-60 min., 9 inch loaf 1 hour 10 mins to 1 hour 20 min, or until toothpick inserted in center comes out clean. Cool 10 min. in pans on wire rack.
Loosen sides of loaves from pans and invert to remove. Place back on wire racks and cool completely before slicing.

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